Summary

Ingredients

• 2 small cauliflowers
• 2 vegetable onion (s)
• 3 cloves garlic
• 2 tablespoon coconut oil
• 1 teaspoon turmeric powder
• 1 tablespoon curry powder
• 1 ½ liter vegetable stock, homemade
• 1.2 kg chicken breast fillet (s)
• 1 can coconut milk, creamy, approx. 400 g
• 0.5 ½ bunch parsley
• Salt and pepper, black, freshly ground
• Nutmeg, freshly grated

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Instructions

1. Wash the cauliflower and cut into florets, peel and dice the onions and garlic. Heat the coconut oil in a large saucepan over medium heat and sauté the onion and garlic cubes until translucent. First add the turmeric and curry, then the cauliflower and sauté for a few minutes until the spice starts to smell. Top up with vegetable stock and simmer in a closed pot for about 20 minutes.
2. In the meantime, finely chop the parsley and cut the chicken breast into cubes or strips against the fibers.
3. After the 20 minutes add the parsley and coconut milk and puree the soup finely. Then add the chicken breast and simmer for another 10 minutes. Season with salt, pepper, a little nutmeg and, if necessary, curry and turmeric and serve sprinkled with a little parsley if desired.
4. Alternatively, you can puree the coconut milk until frothy and add it to the finished soup, but then it tastes a little more like coconut, which is otherwise not the case at all.
5. The soup is really delicious - the kids even love it if they don`t like cauliflower or coconut.